Ching He Huang visits inventive restaurants bringing a spin to Taiwanese cuisine and learns how to make Crab Lionhead Meatballs and Three Cup Chicken. Later, she tries some "fluffy avalanches of shaved ice" to cool off.

Ching He Huang visits Pork Tamago Onigiri Honten in Naha, Japan, where she meets Katsuaki Kiyokawa. The inventor of the pork and tamago onigiri has elevated the humble rice ball into something that represents a modern taste of Okinawan soul food.